Cooking from Scratch

This easy gingerbread recipe is baked in an 8-inch cast iron skillet. The cast iron creates a warm, rustic, vintage dessert that brings back warm memories and a nod to the upcoming fall season. This easy to make gingerbread has been a family favorite for many years. I’d put this in a classic recipe category for sure!

You’ll never want a grocery store gingerbread after you make this recipe!

I love cooking in my cast iron skillets – I’ve actually written about it a few times:

Cast Iron Gingerbread Recipe

Why cook in cast iron?

Cooking this gingerbread in a cast iron skillet gives it a crispier outside while leaving the gingerbread warm and moist on the inside. Invest in some good Lodge Cast Iron – you won’t regret it! This recipe is made with a 8 inch skillet.

Is Gingerbread Only for Christmas?

I don’t think so! In fact gingerbread just smells like fall to me. Maybe its the cinnamon that makes me think of that season. But gingerbread is definitely NOT just for Christmas or any holiday. Make this cast iron gingerbread recipe any ‘old time you want!

Can I Make Muffins with This Recipe?

Absolutely! I should make 6 large or 12 average sized muffins. You could use Lodge’s Mini Cake Pan if you wanted to stick with using cast iron for this recipe.

How Do I Serve Gingerbread?

You can serve this gingerbread recipe in a variety of ways. Top it with some homemade whipped cream (try making your own with N2O charged dispenser).

Cooking from scratch – I hear that term a lot lately but it seems to mean something different to everyone. So for the purpose of this post let’s assume that “cooking from scratch” means no convenience foods (mixes, boxes, etc). I’ll admit I haven’t always been a believer in the scratch method. When I got married I marveled at the 15 dishes I could make from cans of cream of mushroom soup. I was a can opening, box ripping, pull it from the freezer kind of wife. To be completely truthful, I didn’t even think it was a big deal. I figured I was cooking instead of us going through a drive through…

But as I’ve gotten older and more in touch with my food choices I see the amazing benefits of cooking from scratch. Nothing pleases me more than cooking things I’ve grown or raised myself; but that’s beside the point.

The biggest argument I about this way of cooking is the time involved; to that I say, wait, you’ll fall in love with it and the time won’t matter….

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